Introduction

This is a real family favourite. The mushroom and tomato sauce used in this recipe tastes fantastic and any leftovers make great pasta sauce for the next day.
This is a real family favourite. The mushroom and tomato sauce used in this recipe tastes fantastic and any leftovers make great pasta sauce for the next day.

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 4

Ingredients

Directions

serves 4

coat the chicken breasts in the flour, season with salt and pepper and "fry" in a large non stick pan using the 1 cal spray. Reserve any remaining flour, remove the chicken from the pan and set to one side.

Fry the onion and garlic in the pan until they start to soften and change colour, add 1 cal spray if required to stop them from sticking.

Add the tomatoes, stock and basil, mix well and stir in any reserved flour. Add the chicken to the mixture, reduce the heat and cover the pan. Simmer for 20 minutes, stirring once or twice.

Add the mushrooms, making sure that they are below the surface of the sauce, replace the lid and cook for a further 20 minutes.

At the end of this time, check that the chicken in fully cooked and that the seasoning and the thickness of the sauce is to your liking, you can thicken the sauce by simmering it uncovered for another 5 minutes or thin it by addind extra stock.